Steve W wrote:
....snip...
Well OK, if that is what you want, but I would not be satisfied with
that un-evenly browned crust. My crust is pretty much the same
thickness and color all the way around. As you can see in my "Steve W's
40/40/10":

Quick question: 40 + 40 + 10 = 90, is missing 10 from 100 the starter?
If so, would it be just the flour part and assuming it's 100 % hydration
oh well, going too much into detail..

http://samartha.net/SD/file-corner/g...ctures/BYDATE/

I still don't get the translucent crumb

should be easy, just ferment the dough until tears come out
(symbolically spoken). With enough hydration and a hot stone it's gonna
rise anyway. Just don't tremble when you move it carefully towards the
oven;-) Maybe decrease the WW part and increase the BR, but don't even
think about reducing the R!

Samartha

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